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These colorful Fairy Bread Cookies transform the beloved Australian children's party treat into delicious melt-in-your-mouth shortbread cookies topped with sweet icing and colorful sprinkles. The cornflour gives them that signature melt-away texture while the sprinkles add that nostalgic fairy bread magic.
I first made these cookies for my niece's birthday party, and the children's faces lit up instantly. Now they've become our go-to treat for special occasions, bringing that magical fairy bread feeling to any celebration.
Ingredients
- Butter: Provides richness and that melt-in-your-mouth texture. Use good quality unsalted butter at room temperature for best results.
- Icing sugar: Creates a smoother texture than granulated sugar would. Sift it first to avoid lumps.
- Vanilla essence: Adds warmth and depth to the cookie flavor. Pure vanilla extract works wonderfully if you have it.
- Cornflour: The secret ingredient that gives these cookies their signature soft, tender crumb. Look for fine cornflour for best results.
- Plain flour: Provides structure. All purpose flour works perfectly here.
- Hundreds and thousands sprinkles: Essential for the classic fairy bread look. Choose vibrant colored sprinkles for the most authentic appearance.
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 160°C fan bake. Line baking trays with parchment paper to prevent sticking and ensure even baking.
- Cream butter mixture:
- Cut butter into small cubes and add to your mixer bowl. This helps it cream more efficiently. Add icing sugar and vanilla essence, then beat for a full 3 minutes until noticeably lighter in color and fluffy in texture. This incorporates air for tenderness.
- Add dry ingredients:
- Sift cornflour and plain flour directly into the butter mixture to avoid lumps. Mix on low speed just until it forms fine crumbs. Overmixing can make the cookies tough.
- Form the dough:
- Press the mixture together with your hands to form a cohesive ball. Gently knead a few times on a lightly floured surface just until smooth. The dough should feel soft but not sticky.
- Cut cookie shapes:
- Roll dough to 1cm thickness on a floured surface. Use cookie cutters to create round or square shapes. Square shapes mimic traditional fairy bread more authentically if you prefer.
- Bake to perfection:
- Transfer cookies carefully to lined baking trays and bake for exactly 12 minutes. Look for slight browning at the edges while the centers remain pale and soft. They will firm up as they cool.
- Create the icing:
- Melt butter with milk in a microwave safe bowl. Sift in icing sugar and whisk vigorously until completely smooth. The icing should be thick enough to stay on the cookie but liquid enough to spread easily.
- Decorate with sprinkles:
- Apply approximately one teaspoon of icing to each cooled cookie and spread it to the edges. Immediately dip each iced cookie into a bowl of sprinkles, gently pressing to ensure they stick evenly.
The hundreds and thousands sprinkles are truly the heart of this recipe. My grandmother always said a proper fairy bread treat should have sprinkles that cover every visible surface of the icing. I remember the first time making these with my daughter, how she giggled with delight as she dipped each cookie into the colorful sprinkle bowl. That magical moment is why these cookies hold such a special place in our family traditions.
Storage Guide
These fairy bread cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. Place pieces of parchment paper between layers to prevent the sprinkles from transferring colors. For longer storage, you can freeze the unfrosted cookies for up to 3 months. Simply thaw them at room temperature and then add the icing and sprinkles fresh before serving.
Make Ahead Options
The cookie dough can be prepared ahead of time and refrigerated for up to 3 days before baking. Simply wrap it tightly in plastic wrap, then bring it back to room temperature for about 30 minutes before rolling and cutting. You can also freeze the raw cookie dough for up to 2 months. The baked unfrosted cookies freeze beautifully too, making this recipe perfect for preparing in advance for parties.
Cultural Background
Fairy bread is a beloved Australian children's party tradition dating back to the early 1920s, consisting simply of white bread spread with butter and covered with sprinkles. These cookies pay homage to that nostalgic treat while elevating it to a more sophisticated sweet. The original fairy bread was inspired by a poem by Robert Louis Stevenson titled "Fairy Bread" published in A Child's Garden of Verses in 1885, showing how deeply this simple treat is woven into childhood memories.
Serving Suggestions
Serve these cookies at children's birthday parties alongside a glass of cold milk for the perfect celebratory treat. For adults, they pair wonderfully with a cup of tea or coffee. Create a stunning dessert platter by arranging them alongside fresh berries and chocolate dipped strawberries for color contrast. These cookies also make charming additions to baby showers or gender reveal parties when made with themed colored sprinkles.
Frequently Asked Questions
- → Can I use margarine instead of butter?
While butter provides a richer flavor, margarine can be used as a substitute. The texture may vary slightly.
- → How do I ensure the cookies are soft?
Do not overbake the cookies—remove them once the edges start to turn golden but the centers are still soft.
- → Can I make these cookies gluten-free?
You can substitute the plain flour with a gluten-free flour blend. Ensure it includes xanthan gum for binding.
- → What other toppings can I use instead of sprinkles?
You can use crushed nuts, shredded coconut, or edible glitter as alternatives to sprinkles for decoration.
- → How long can I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for longer storage.
- → Can I skip the icing step?
The icing is optional, but it helps the sprinkles adhere and adds sweetness. You can enjoy the cookies without icing if preferred.